Cathy's book is gorgeous with plenty of photographs and
extensive attention to detail - even advice on troubleshooting
problems that we might come across while
starting down the road to canning (and more) are offered. I
particularly love the mix of recipes - setting out a recipe and
then providing a recipe(s) to use that ingredient in. For instance,
Straight-Up Preserves with Any Fruit with a bonus recipe of
Rugelach or Peaches in Ginger Syrup with a Gingery Peach Daiquiri
as a bonus. Juicing, pickling, brining, stocks, smoking and more
are included in this book with over 135 recipes.

You must try the Bacon Onion Jam and her suggestion of
making a bacon rugelach with salted peanuts for an option to use
the jam - you will not be able to stop eating both. I've used the
jam in macaroni and cheese and a number of other dishes as well.
Cathy's recipes for preserving fruit are my go to.

Yesterday, I reached out to Cathy to see
what she has been up to since the publication of her book. I
found her at Canal House in the midst of shooting the photographs
for her new book, Pie Squared: Irresistibly Easy Sweet and
Savory Slab Pies. This book will be published in September of
2018 by Grand Central Life & Style and will share 15 different
crust recipes and more than 69 pies with swaps and
substitutions throughout. We will be sure to provide you
with ordering details for Pie Squared when they
are available.

The ever busy writer also has a monthly column at the Washington
Post - Bring It -that focuses on food for a
crowd - her lastest story features a recipe for salty sweet corn ice cream
sandwiches which sounds pretty incredible.